Monday, October 3, 2016

Earl Grey Macarons

Macarons are just the cutest looking treats. It's been a long while since I made them, 3 years to be exact. These Chocolate Macarons were the last mac I blogged about, but I've had success with matcha macarons and black sesame macarons since then. Personally, I am not a huge fan of macarons. I love baking them more than eating them for sure. They are finicky, and it takes patience to make these delicate bites. Thanks to the humidity- it took a whole hour for these shells to dry!

There are many.. or maybe way too many mac recipes out there. The nerdy me decided to compare all of them on an excel spreadsheet. I'd say the white to dry mixture should fall around 30%, but don't take my word on it until you see more macaron success stories on this blog.Earl Grey Macaron
- makes about 16

4. Add dry ingredients to the whites and gently fold. Keep folding until batter has a soft consistency and drops off the spatula and sinks back into the batter in the bowl. Batter should be lava-like.
5. Place batter in a piping bag with round nozzle attached. Line baking tray with silpat/parchment paper with template underneath and pipe even circles onto the paper. Remove template when done.
6. Leave piped macarons in a cool dry place to dry for anywhere between 30 minutes to two hours.
7. Preheat oven to 325F, and bake for 10-15 minutes. Allow to cool on a cooling rack for a few minutes until the shells easily peel away from the paper. Allow to cool completely.
8. While the shells are cooling, prepare the honey buttercream (recipe to follow).

For a purple colored shells (why's earl grey purple anyways?) , add 2-3 drops of blue and red gel food coloring each. I only added 1 drop of blue and 1 drop of red gel food coloring this time, and the end results were not at all purple.